Braised Pork Chops with Sage, Ginger and Apple
“The flavor bible” does it again. If you haven’t read this book and you love experimenting in the kitchen, you should really check it out. It’s a dictionary for kitchen improv. Want to make pork? Look under “P” and find ya pork. Underneath will show cooking techniques and everything under the sun that will taste good with pork. This flavor combination that was suggested really caught my eye as there is a slight chill in the air, which means it’s time to bust out the sweaters and dive into fall foods. Sage, ginger, apple and pork are a match made in fall heaven. Oh, and I braise the chops in beer. Yas. Please enjoy.
Recipe by: Tierney Larson
Servings 4
Ingredients:
4 bone-in thinly cut pork chops (you can use thick, just dear the opposite side for longer, and braise for a few minutes more until cooked through)
Kosher salt
Freshly Ground Black Pepper
1 tbl canola oil
1 shallot, halved and thinly sliced
1 1/2 inch knob of ginger, minced
1 garlic clove, peeled and minced
1 12 oz bottle or can of beer (I used a citrusy IPA) Lager would be a good choice too
1 tbl apple cider vinegar
2 sage leaves
4 tbl unsalted butter, cut into tablespoons
1 Honey Crisp apple, cored and thinly sliced
Optional side:
2 bunches of baby broccoli, rinsed, patted dry and woody parts trimmed
1 tbl extra virgin olive oil
Ok so…
Take your pork chops out of the fridge and your going to want to make some cuts into the silver skin to prevent it from curling up when you cook it. Find the part where there is a good amount of fat and just make 2-3 cuts using a sharp knife through the fat and silver skin. Season them with kosher salt and black pepper and let come to room temperature for no more than 30 minutes.
If you’re making the broccoli, preheat the oven to 450F, toss the broccoli with the olive oil and season with kosher salt, set aside.
Heat a large skillet over medium high heat. When hot, add the canola oil. Let the oil heat until shimmering and you just start to see tiny wisps of smoke. (You don’t want it engulfed in smoke, literally justttt about to smoke). Place your chops carefully in the pan, if you can’t fit them all without overcrowding just do two at a time. Cook on the first side for 4-5 minutes or until golden brown, flip over and let the other side just “kiss” the pan for a few seconds and then remove to a plate. (You don’t want them fully cooked yet).
If there is a large amount of fat left in the pan (you only need about 1 tbl) drain some out and then return the pan to the heat. Lower to medium and let the temp come down a bit before you add the shallots.
Add the shallots and a pinch of kosher salt and let cook stirring occasionally for about 2-3 minutes or until tender. Add the garlic and ginger and stir constantly for about 1 minute until fragrant.
Add the beer and use the flat side of a wooden spoon to scrape up all the golden bits from the bottom of the pan that the chops left behind. Bring to a simmer and then add the apple cider vinegar and some cracked black pepper. Taste and add a pinch of salt, taste again, seeeee salt=flavor!? Hehe anyway.
Add the chops back in, you can nestle them all in now, and turn the heat down to low. Add the sage in and semi cover the pan leaving a bit open. Let slowly simmer for about 4-5 minutes or until the pork is cooked through, I look for an internal temp of around 150F, not lower than 145F.
Meanwhile, spread the broccoli out onto a sheet pan and drizzle with a bit more olive oil and then roast them for 8-10 minutes or until lightly charred.
Remove the chops from the pan once fully cooked and let rest on a plate while you finish the sauce. Give the sauce another taste and if necessary add another pinch of salt and maybe another splash of the vinegar to brighten.
Let simmer until reduced by half. You should have about a cup of liquid left, if less no worries just add 2 tbl of butter instead of 4. (Eyeballing this is fine) Start whisking in the tablespoons of butter one at a time, waiting for one to fully melt before adding the next. Do not stop whisking or the sauce will break. When all the butter is incorporated, taste again and adjust anything if necessary.
Top the pork chops with some of the sauce and then top each one with the sliced apple.
Enjoy!
